JPH04252149A - Packed boiled noodle - Google Patents

Abstract

PURPOSE:To produce a packed boiled noodle having a good tooth touch and a highly stiff quality. CONSTITUTION:(1) A packed, boiled and three-layered noodle treated with an edible acid. (2) The noodle according to item (1) wherein the three-layered noodle comprises noodle belts containing wheat flour and starch as outer layers and a noodle belt containing wheat flour, starch and a thermally coagulated protein as the inner layer.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to packaged boiled noodles.

0002

BACKGROUND OF THE INVENTION For noodles such as udon and Chinese noodles, the unique texture immediately after boiling, such as firm chewiness and smoothness on the tongue, is an important factor in determining their deliciousness. Recently, in addition to the deliciousness of noodles, convenience has been pursued, and there is a demand for noodles that can be prepared with as little effort as possible and that can retain their deliciousness immediately after boiling. In order to meet this demand, there is currently a known method for producing raw boiled udon noodles with improved shelf life by treating boiled udon noodles with acid and then packaging and sterilizing the noodles.

0003

[Problems to be Solved by the Invention] However, although the above-mentioned packaged boiled udon noodles are easy to eat by simply pouring hot water into them, they do not have the strength of straining immediately after boiling or the smoothness of the texture. It is much inferior to the case where it is boiled. In addition, with Chinese noodle types that have thinner noodle strings than udon, it is difficult to make the noodles firmer and smoother on the tongue.

0004

[Means to solve the problem] In view of these circumstances,
As a result of various studies, the present inventors found that when manufacturing packaged boiled noodles, the outer layer contains wheat flour and starch, and the inner layer contains wheat flour and starch.
The present inventors have discovered that by boiling three-layer noodles containing starch and heat-coagulable protein and then treating them with an acid solution, packaged boiled noodles with a strong texture and good texture can be obtained, and the present invention has been completed. That is, the present invention provides (1)
Packaged boiled noodles of three-layered noodles treated with edible acids, (2) three-layered noodles with a noodle strip containing wheat flour and starches as the outer layer, and containing wheat flour, starches, and heat-coagulable proteins; The above (1) has a noodle strip as an inner layer.
) packaged boiled noodles. To produce the three-layer noodles referred to in the present invention, the outer layer and inner layer noodle strips are usually produced separately, each noodle strip is combined to form three layers, and this is sequentially rolled to prepare cut noodle strings. do. The thickness of each layer in the noodle strings is adjusted depending on the state of the noodle strip before rolling, but the thickness of the inner layer is usually 1/4 of the total.
~3/4 is preferred. Furthermore, the type of noodles may be, for example, udon, soba, Chinese noodles, or somen.

Next, the cut noodle strings are boiled and then treated with edible acids. This boiling may be performed in water or in an aqueous solution containing the following edible acids. The treatment mentioned here is simply to bring the boiled noodle strings into contact with an aqueous solution containing the edible acids so that the pH of the whole noodle is finally 4 to 4.8, and the contact method is as follows: Methods such as dipping, coating, and spraying are used, but the dipping method is usually used. For example, when using the dipping method, in order to shorten the dipping time and reduce the acid concentration of the dipping solution, cut noodles are boiled in an aqueous solution containing edible acids, and then the noodles are boiled in an aqueous solution containing edible acids. A method of immersing it in water is preferred. At this time, it is preferable that the boiling is carried out in an acid solution with a pH of about 2 to 4 for about 10 seconds to 10 minutes, and the immersion is carried out in an acid solution of about pH 2 to 3.5 for about 10 seconds to 5 minutes. Note that before boiling the noodle strings, the cut noodles described above may be steamed, and this steaming is preferable in that the elongation of the noodles after boiling can be suppressed. In this way, the three-layer boiled noodles treated with the edible acids of the present invention are then packed into bags and heat sterilized. The heating temperature may be 90° C. or higher, and hot water bath, steaming, pressurized heat treatment, etc. are employed.

[0006] Examples of the edible acids in the present invention include organic acids such as citric acid, malic acid, fumaric acid, lactic acid, acetic acid, and phytic acid, and inorganic acids such as phosphoric acid and sodium phosphate. One or more of these are used. Wheat flour in the present invention refers to strong flour, medium flour, soft flour, etc., and may be a mixture of one or more of these flours. In addition, the starches used in the present invention include corn starch,
One or more types of starch such as sweet potato starch, potato starch, wheat starch, tapioca starch, and their processed starches are used, and the amount used is 1% per wheat flour.
0-50% (w/w) preferably 20-35% (w/w
) is appropriate.

[0007] The heat-coagulable protein used for the inner layer in the present invention includes powdered products such as egg white, whole egg, and lactalbumin, or liquid products containing these powdered products and water, or wheat protein, soybean protein, etc. are used, and one or more of them may be used. The amount of heat-coagulable protein used is 1 to 20% (w/w), preferably 5 to 15% (w/w) of the flour used for the inner layer, since too little will make the noodles weak and too much will make them dry. A quantity ratio of % (w/w) is suitable. Furthermore, emulsified fats and oils, emulsifiers, etc. may be added to the outer layer, and water-soluble thickeners and the like may be added to the inner layer, as appropriate.

[0008]

EXAMPLES The present invention will be explained in more detail with reference to experimental examples and examples below, but the present invention is not limited thereto. Note that percentages (%) used in the following examples are weight percentages (%) unless otherwise specified.
% (w/w)).

Experimental Example 1 1600g of semi-strong wheat flour and 400g of waxy cornstarch
g into a mixer, and further added an aqueous solution consisting of 700 g of water, 20 g of salt, and 3 g of gardenia pigment, mixed for 15 minutes, and then rolled, compounded, aged, and rolled to a thickness of about 1.5 g.
A 5 mm noodle strip was prepared and used as the outer layer. On the other hand, 1,600 g of semi-strong wheat flour and 400 g of waxy corn starch or 1,540 g of semi-strong wheat flour and 4 g of waxy corn starch
60g and 2000g of these powders, respectively, put 40g of egg white powder and 60g of gluten in a mixer, add an aqueous solution consisting of 700g of water, 20g of salt, and 3g of gardenia pigment, mix for 15 minutes, and then roll, compound, age, and roll. A noodle strip with a thickness of about 2 mm was prepared, and this was used as the inner layer. Next, these noodle strips were combined to form a three-layer noodle strip, and then sequentially rolled to a final thickness of 1.5 mm.
Noodle strings approximately 30 cm in length were cut using a #20 cutting edge. At this time, the starch content ratios of the outer layer and the inner layer were the combinations shown in Table 1. As a control, ordinary single-layer noodles made of 2000 g of semi-strong flour, 700 g of water, 20 g of salt, and 3 g of gardenia pigment were used. Next, approximately 100 g of each noodle string was steamed for 5 minutes, then immediately boiled for 45 seconds in a DL-malic acid solution with a pH of 2.8, and further boiled for 45 seconds in a DL-malic acid solution with a pH of 2.8.
It was immersed in an aqueous lactic acid solution (pH approximately 2.8) for 45 seconds, taken out, sprinkled with approximately 8 g of corn salad oil, and then packed into bags. The packaged boiled noodles were heat-treated at 95° C. for 45 minutes and then cooled to prepare packaged boiled noodles. After the packaged boiled noodles were left at room temperature for one week, they were taken out from the bag, ramen soup and boiled water were added to them, kept for one minute, and then tasted for sensory evaluation. In addition, the sensory evaluation was shown by the evaluation value of 4 people by the open panel method.

0010

[Table 1] ──────────────────────────
──────────── Sample No. 1 2
3 4 5
(Control) (Comparative example) (Comparative example) (Invention) (
present invention) ──────────────────────────
────────────Starch content Outer layer
−0 25
25 25 (w/w% of wheat flour)
Inner layer - (single layer) 25
0 25 30──────
──────────────────────────
────── Government hardness
0 +2 +2
+1 +1 ability
Strain 0 +1
+3 +2 +2
Review Texture 0
0 +2 +3
+4 value overall
0 0 +2
+3 +4──────────────
──────────────────────Sensory evaluation 0: Standard, +1: Slightly better, +2: Slightly better, +
3: Very good, +4: Very good, -1: Slightly poor, -2: Slightly poor, -3: Fairly poor, -4: Very poor As shown in Table 1, both the inner and outer layers contain starch. The texture was better on the tongue and the overall evaluation was better.

Example 1 1600g of semi-strong wheat flour and 4 grams of waxy corn starch
Put 00g in a blender, add 700g of water, and 20g of salt.
, 3 g of gardenia pigment and 40 g of Frenzi-M (emulsified oil sold by Takeda Pharmaceutical Co., Ltd.) were added and mixed for 15 minutes, followed by rolling and compound rolling to form noodle strips with a thickness of about 1.5 mm, which were used as the outer layer. Also, 1550g of semi-strong wheat flour, 450g of waxy cornstarch, 40g of egg white powder and 1 g of gluten.
Add 00g to a blender, add 700g of water, and 25g of salt.
After adding and mixing 3 g of gardenia pigment, the mixture was rolled, combined, and rolled to form a noodle strip with a thickness of about 3 mm, which was used as the inner layer. Subsequently, these noodle strips were combined to prepare three-layer noodles, which were sequentially rolled to a final thickness of 1.1 mm, and noodle strings approximately 30 cm in length were cut using a #20 cutting edge. Furthermore, after steaming approximately 100 g of the noodle strings for 5 minutes, the pH was immediately adjusted to 2.
．． Boil for 25 seconds in DL-malic acid solution of 0.
They were immersed in a 25% lactic acid solution (pH approximately 2.8) for 25 seconds, taken out, sprinkled with approximately 8 g of corn salad oil, and then packed into bags.
Packaged boiled noodles were prepared by heat treatment at 95°C for 40 minutes. The packaged boiled noodles showed no change in appearance after being stored at room temperature for 3 months, and when eaten after adding about 500 g of boiling ramen soup and holding for 1 minute, the noodles had a good texture and elastic texture, similar to Chinese noodles. It was boiled noodles and was delicious.

Example 2 1700 g of all-purpose wheat flour and 300 g of wheat starch were placed in a mixer, and 700 g of water, 20 g of salt, and 3 g of gardenia pigment were added, mixed for 15 minutes, and rolled to prepare a noodle sheet with a thickness of about 2 mm. was used as the outer layer. Also, 1650g all-purpose flour, 350g potato starch, 40g egg white powder
g and 80 g of gluten in a mixer and add 70 g of water.
0g, add 20g of salt and 3g of gardenia pigment to make 15
The mixture was mixed for a minute and rolled to prepare a noodle strip with a thickness of about 2 mm, which was used as the inner layer. Next, these noodle strips were combined to form a three-layered noodle strip, which was sequentially rolled to a final thickness of 1.5 mm, and noodle strips approximately 30 cm in length were cut out using a #20 cutting blade. . Furthermore, about 100 g of the noodle strings were steamed for 3 minutes, then immediately boiled for 50 seconds in a citric acid solution with a pH of 3.0, then immersed in a 0.25% lactic acid solution (pH about 2.8) for 40 seconds, taken out, and then soaked in corn salad oil. After sprinkling about 8 g of the noodles, the noodles were packed in bags and heat-treated at 95° C. for 40 minutes to prepare packaged boiled noodles. The packaged boiled noodles showed no change in appearance after being stored at room temperature for 3 months, and when about 500 g of boiled ramen soup was added and held for 1 minute, the Chinese noodle-style boiled noodles had a pleasant texture and elastic texture. And it was delicious.

Example 3 1500 g of semi-strong wheat flour and 5 g of waxy corn starch
Put 00g in a blender, add 700g of water, and 20g of salt.
Then, 3 g of gardenia pigment was added and mixed for 15 minutes, followed by rolling to form a noodle strip with a thickness of about 1.5 mm, which was used as the outer layer. In addition, put 1800 g of semi-strong wheat flour, 200 g of waxy corn starch, 50 g of egg white powder, and 50 g of gluten into a mixer, add 700 g of water, 20 g of salt, and 3 g of gardenia coloring, mix for 15 minutes, and then roll to form noodle sheets with a thickness of about 3 mm. This was used as the inner layer. Subsequently, packaged boiled noodles were prepared in the same manner as in Example 1. The packaged boiled noodles did not change in appearance even after being stored at room temperature for 3 months, and after adding about 500 g of boiled water and 30 g of ramen soup base and holding for 1 minute,
When I ate it, it was a Chinese noodle-style boiled noodle that had a nice texture and elastic texture, and was delicious.

[0014]

[Effects of the Invention] According to the present invention, compared to conventional packaged boiled noodles, it is possible to obtain a product of good quality that has a smoother texture, firmer texture, and chewiness.

Claims (2)

[Claims] Claim 1: Packaged boiled noodles of three-layered noodles treated with edible acids. Claim 2: The three-layer noodles have an outer layer of noodle strips containing wheat flour and starches, and an inner layer of noodle strips containing wheat flour, starches, and heat-coagulable proteins. 1) Packaged boiled noodles.